LENTIL PUFF PASTRY POCKETS

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You may have noticed I’m not a fancy cook. I mostly make dishes that are healthy without a lot of fuss. My Lentil Puff Pastry Pockets may look difficult, but trust me, if I can do it, you can.

LENTIL PUFF PASTRY POCKETS

Ingredients

• 1 TB extra virgin olive oil
• 1 onion , chopped
• 4 cloves garlic , minced
• 1 stalk of celery , chopped
• 1 C of grated carrot
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 1 c cooked lentils
• 4 TB tomato paste*
• 2 sheets of puff pastry (make sure it's vegan)
• Flour for dusting work surface
• Olive oil for outside of puff pastry

Instructions

1. Defrost puff pastry to package directions.
2. Preheat oven to 350 degrees.
3. Add olive oil, onion, garlic and celery to pan and cook for about 5 minutes.
4. Add carrots, rosemary and thyme and cook for another few minutes.
5. Turn off the heat and add lentils and tomato paste.
6. Let mixture cool a bit (about 10 minutes).
7. Sprinkle some flour on your work surface and roll out dough and cut to make 4 even squares about 9" each (2 from each sheet).
8. Place 1/4 of mixture in each square and fold up like little presents.
9. With a brush or napkin "paint" olive oil on the outside of the puff pastry.
10. Bake for 25 minutes or until pastry is browned.

vnutritionandwellness.com